Brunch is an increasingly popular meal at downtown Salt Lake City's more high-end restaurants — so here's a breakdown of intriguing variations on omelets, doughnuts, French toast, croque monsieur and croque madame, breakfast sandwiches and bread pudding.
hotel) for the Lorraine omelette, carefully layered with Cochon bacon, caramelized onions and Gruyere cheese. “Cochon” is French for “pig,” and New Orleans — which Adelaide credits with much of its culinary inspiration — made the term famous in the United States. That lovely bacon, along with the melted cheese and savory onions, adds weight and texture to the otherwise light and airy offering. It’s served with crispy potatoes and your choice of toast for a filling morning meal.
These classic French sandwiches are very popular elsewhere, but not often seen in Utah. Both served warm, they typically include French ham and Gruyère cheese on hearty slices of bread that are drenched in béchamel. A croque madame is simply a croque monsieur with a poached or fried egg on top. for well over a decade, it’s still a visual and taste treat.
Chocolate doughnuts, seasoned with cardamom and sea salt, from Franklin Ave. Cocktails & Kitchen in downtown Salt Lake City.Doughnuts are a food category all their own — spawning global franchises and local favorites. But when a doughnut is served by a restaurant, you’ll get a lot more than just a fried ring.
French toast, with lemon pound cake as the base and berries on top, from Franklin Ave. Cocktails & Kitchen in downtown Salt Lake City.French toast is breakfast comfort-food perfection. Take a slice of bread or other carb, dip it in an egg wash and then fry it in a pan. But these two downtown restaurants have stepped French toast up a notch and taken this dish to delicious new heights on their brunch menus.
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